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Flour processing technology for special for oats

A processing technology and a technology for special flour, applied in the field of special flour processing technology for oats, can solve the problems of not being able to control the product cost very well, the nutritional value of the finished product is low, and the storage time is short, so as to achieve high utilization rate of raw materials and improve production efficiency. , the effect of reducing production costs

Inactive Publication Date: 2016-06-01
吕子玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current oat flour processing technology, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] The special oat flour processing technology of the present embodiment comprises the following steps:

[0015] (1) Clean the raw oat grains and then inactivate the enzyme. Infrared high temperature is used for 23 seconds to inactivate the enzyme. The starch is partially gelatinized, which improves the oat flavor and the shelf life of the final product. The β-glucan content of the oat raw material is 5 %;

[0016] (2) leather grinding;

[0017] (3) screening;

[0018] (4) heart grinding;

[0019] (5) screening;

[0020] (6) Compounding and packaging.

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PUM

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Abstract

The invention discloses a flour processing technology special for oats. A processing method of the flour processing technology comprises a process flow of grinding and screening, and is characterized in that the process also comprises enzyme deactivation, and comprises the steps of cleaning and sorting raw material oat grains, and then carrying out enzyme deactivation, shelling grinding, screening, reduction grinding, screening, flour blending and packaging; and an enzyme deactivation process is that an infrared high temperature is adopted to carry out enzyme deactivation for 15-23 seconds, partially gelatinize starch, improve the oat flavor, and improve the shelf life of a final product, and the content of beta-glucan of an oat raw material is 5%. The technology disclosed by the invention is advanced, solves the difficult problem that a flour mill is easily blocked during oat milling and the enzyme activity of the oat flour causes oxidative rancidity of fat, and the produced oat flour has a long shelf life and is bright in color. The steamed bread and noodles processed by using the product disclosed by the invention have a unique smooth mouthfeel, and are rich in flavor and high in water absorbency; and an oat flour pastry is soft and is sweet-scented.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology for special oat flour. Background technique [0002] Oats are called naked oats in China, commonly known as oil wheat, jade wheat, brome, and wild wheat. It is a low-sugar, high-nutrition, high-energy food. Oatmeal is rich in dietary fiber, which can promote gastrointestinal motility, facilitate defecation, low calorie, low glycemic index, lower fat and blood sugar, and is also one of the high-end supplements. It is an indispensable dry food in poor areas. In the current oat flour processing technology, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short. Contents of the invention [0003] In order to overcome the above-mentioned technical problems in the prior art, the object of the present invention is to provide a processing technology for special oat flo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10
Inventor 吕子玉
Owner 吕子玉
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